Chili Cheese Cornbread
It’s a good time for a pot of chili. We’re all cooped up in the house, so I think we’re needing some comfort food right about now, don’t you think? There are several recipes on the site for chili, including vegetarian pumpkin chili, hurricane chili, and white chicken chili, but my favorite part about chili is the side of cornbread to accompany it. Today I offer you a delicious Chili Cheese Cornbread recipe that pairs wonderfully with any chili you’d like!
What makes this cornbread unique is the addition of cheese and chilies, yet it’s still sweet with the addition of organic honey from Wholesome.
What’s your favorite comfort food meal?
- Gluten-free nonstick cooking spray
- 1⅓ cups gluten free all-purpose flour
- 1⅓ cups gluten free cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1½ cups buttermilk
- ½ cup Wholesome organic honey
- 3 large eggs
- 6 tablespoons melted butter
- 1 (4-ounce) can diced green chilies, undrained
- 2 cups shredded Mexican cheese blend
- 1 tablespoon smoked paprika
Preheat oven to 425 degrees. Spray a 9 by 12 baking dish with cooking spray.
In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, honey, eggs, and butter. Add to the flour mixture and stir to combine. Stir in the chilies and cheese. Pour into the prepared pan and sprinkle the top with paprika.
Bake for 30-40 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cut into squares and serve warm.
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